I’ve been working on a cinnamon roll recipe for quite awhile (more than a year!!!) and I finally got them exactly perfect. Then, hoping it wasn’t just chance, I made them again and they turned exactly perfect again! I wanted bakery-like cinnamon rolls – cinnamon rolls that are big, fluffy, gooey, and that are just as good as any other gluten and dairy filled cinnamon roll. Period.
I recently saw an episode of Top Secret Recipewhere he tried to taste and mimic the appearance of Cinnabon cinnamon rolls and I learned a few things that were lacking in my recipe.
The first problem I had was proofing the yeast. I was using the scorched milk method to proof my yeast (heat milk on stove, set aside, and add yeast when warm) but I could never get my milk the perfect temperature for my yeast to get foamy (or proof). I would try sometimes two or three times before getting the milk the perfect temperature… it was very frustrating. Another problem was the filling. While it was good, it oozed all out when I baked them leaving hardly any filling in the roll!
When watching Top Secret Recipe I learned to proof my yeast in the oven with boiling water after they had been rolled – a no fuss method, and to add xanthan gum to the filling to make a nice gooey filling that actually stays in the roll! So after learning a few tricks of the trade and after many trials, here’s my perfect cinnamon roll recipe. It’s not hard, but it is well worth the time and effort. Trust me, you’ll be glad you made them!!!
- 3 C blanched almond flour, Honeyville brand
- 2½ C tapioca flour + more for rolling dough (I’ve also successfully used arrowroot)
- 2 tsp. pectin (on the baking aisle)
- 1 tsp. xanthan gum
- 1 tsp. salt
- ¼ tsp baking soda
- 1 tsp. yeast
- 2 Tbsp Earth Balance butter, softened
- 1 C SO Delicious cooconut milk, or preferred milk alternative
- 1 tsp. distilled white vinegar
- 2 eggs
- ¼ C sugar
- 1 tsp. vanilla, gluten free
- ½ C Earth Balance butter, melted
- 2 Tbsp. ground cinnamon
- ¼ C brown sugar or coconut palm sugar
- 1 Tbsp. xanthan gum
- 1 lb. powdered sugar
- ¼ C Earth Balance butter, melted
- 3 Tbsp. SO Delicious coconut milk, or milk alternative
- 1 Tbsp. strong brewed coffee, optional
- 1 tsp. vanilla or maple extract
- In a small bowl, mix together the milk alternative with the vinegar (we’re making buttermilk). Set aside.
- Whisk together the almond flour, tapioca flour, pectin, xanthan gum, sugar, salt, soda, and yeast… all the dry ingredients.
- Add the eggs, butter, and vanilla to the milk mixture and mix well. Add the wet ingredients to the dry and knead with a dough hook until it comes together, scraping down bowl as needed. If you don’t have a dough hook, mix together with a spoon the best you can and then use your hands to knead the dough until it is very well combined. Batter will be thick and sticky.
- Scrape/pour batter into plastic wrap and wrap tightly. Place in refrigerator 6 hours to overnight.
- Tear out a piece of parchment paper that is at least 20 inches long and sprinkle generously with arrowroot or tapioca flour. Using a well-floured rolling pin, roll the dough 17 inches tall (the height of the parchment paper) and 20 inches long. Use tapioca flour as needed to help prevent sticking.
- Bring a medium to large pot of water to a boil… we’ll come back to this
- Melt the butter and spread over the dough, leaving the bottom 1 inch dry.
- In a medium-sized bowl, mix together the cinnamon, sugar, and xanthan gum. Spread evenly over the butter.
- Starting on the side farthest away from you, start rolling the dough tightly making at least 4 or 5 rotations. You can lift up the parchment paper to help get the dough up and rolling. When you come to the end, pinch the bottom edge of the dough into the log so it creates a seal.
- Using a very sharp knife, cut the log in half. Then, cut each half in half. Then cut each roll in half again. You should have 16 rolls.
- Transfer rolls to the baking dish and slightly press down on each roll.
- Place rolls in center or top rack of oven with the boiling water on the bottom rack and allow to proof for 1 hour, or until doubled in size. I covered mine with a clean, damp kitchen towel.
- Remove rolls and preheat oven to 350 degrees.
- Bake for 16 – 20 minutes, rotating half-way through to ensure even baking. Make sure they are very nicely browned so the centers aren’t dough-ey. I know. I know. It’s not a word, but you know what I mean.
- Whisk all ingredients in a large mixing bowl. Icing will be thick. Pour over hot rolls.
Here are my picts
This post is part of Slightly Indulgent Tuesday